Tortas de Jaiba con Salsa de Aguacate y Habanero by Priscila Satkoff with Vincent Satkoff from The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine ( Chronicle , 2009) Makes 6 servings Crab cakes don’t have to be from New England to be tasty—serrano chiles, cilantro, and tomatillos increase the flavor profile of these Mexican-style cakes immensely. Fresh crabmeat is always best; pasteurized crab is easily attainable at price clubs and the like, but it isn’t quite as sweet as the fresh.